Pizza

Type: Main Dish

Ingredients:

Dough recipe (makes 2 medium sized pizzas)

2 teaspoons yeast (2 packets instant yeast)
4 cups bread machine flour
1 1/2 cups warm water
3 tablespoons granulated sugar
1 tablespoon kosher salt
3 tablespoons plus 1 teaspoon olive oil

In small mixing bowl combine yeast, 1/2 cup flour and 1/2 cup water and mix. Cover with a paper towel and let proof (sit) for 1/2 hour.

In a large mixing bowl, combine remaining flour, sugar, salt and olive oil. When the yeast mixture has proofed, add to the dry ingredients and add remaining 1 cup of warm water. If you have a Kitchen aid type mixer with a dough hook on it I highly recommend using it. Mix on low for 1 to 2 minutes until all ingredients are combined, then turn up to medium for another 10 minutes. If you don't have a mixer, knead mixture approximately 20 minutes until everything is well combined and in a dough like state.

When dough is done it should be slightly sticky. Form into a ball shape

Pour remaining 1 teaspoon olive oil in a large bowl and place dough ball in bowl. Turn dough ball around in bowl so that the entire ball is lightly coated with oil. Cover bowl with cellophane and place in refrigerator. Let rise for at least 2 hours. Note: The dough can be made up to 24 hours ahead of time and even frozen if not used within that time.

About 1 hour before you are ready to make the pizzas, remove dough from refrigerator. Divide evenly and form in to 2 smaller dough balls. Place balls on a cookie sheet and cover with a clean tea towel or dish cloth (just to keep dough from drying out).

For the cheese topping I like to combine 2 (two) 12 oz. mozzarella balls to 1(one) 8 oz. block of Fontina cheese, all shredded and mixed together, but you can also buy the pre-shredded cheese at the grocery store and that's fine too.

After an hour, the dough should have warmed to close to room temperature. Heat oven to 425 degrees. On a well floured surface roll out dough (or toss if you dare) into a circular shape with the outside edge being slightly thicker than the interior. Transfer pizza shell to a pizza pan (16" diameter). Brush the outer edge of shell with olive oil. Add cheese and toppings. Place in oven on middle rack and bake for 10 minutes. Check for bubbles in the dough, pop with long fork if necessary. Bake for another 3 to 5 minutes until crust is lightly brown on bottom.

Remove from oven, let cool for 5 minutes, cut and serve.

Note: The dough recipe may look a little intimidating, but it's really not hard at all. It just takes awhile from start to finish, but each individual step isn't that long. If time doesn't permit, you can usually purchase pre-rolled dough shells at any take and bake pizza place. I like to think it's all about the journey


VARIATIONS ON A THEME

Anyone can make pizza like Round Table. These are for people who've gotten tired of the same ol' same ol'. Pizza can be anything you want it to be. These are just a few of our favorites. I hope it inspires you to create your own.

Caramelized Onions and Gorgonzola Cheese

Ingredients:

1 pizza dough shell
cheese mixture
olive oil
2 tablespoons butter
1 medium yellow onion, sliced in 1/4" thick ring slices
4 oz. crumbled gorgonzola cheese


In a skillet, melt butter, add onion slices and turn up to medium high. Cook onions until caramelized. Remove from heat and allow to cool.

Brush entire rolled out dough shell with olive oil. Sprinkle cheese mixture. Spread out onions. Sprinkle with Gorgonzola cheese. Top with small amount of cheese mixture. Bake- See above.

Note: After eating this Pizza, our friend Jennifer painted the exterior of our house in return for one of these pizzas a month, for a year. Glad to know the barter system is still a viable option in this day and age.



The 5 P ( Paddy's Pepperoni Pineapple Pesto Pizza)

1 pizza dough shell
cheese mixture
olive oil
1 package sliced pepperoni
1 can pineapple tidbits
1 16 oz. tub of basil pesto

Sprinkle cheese mixture. Top with pepperoni slices and pineapple. Sprinkle with small amount of cheese mixture. Bake

Note: I know this one sounds weird, and purists say that pineapple doesn't belong on pizza. Trust me, try this one, it sings. I consider it my signature pizza


The Thai Pizza (stolen from California Pizza Kitchen)


1 pizza dough shell
cheese mixture
olive oil
1 bottle Thai peanut sauce
2 chicken breasts
1 cup julienned carrots (approximately 1" in length
1 cup dry roasted peanuts
3 green onions cut in 8th inch pieces

Broil chicken breasts until just slightly pink inside (approximately 4 minutes a side). Wait to cool then cube into 3/4" pieces. Set aside

Brush rim of rolled out dough shell with olive oil. Spread layer of peanut sauce over interior of pizza. Sprinkle with cheese mixture. Spread cubed chicken, then peanuts, then carrots and onions. Top with small amount of cheese mixture. Bake.


The B.L.T.

1 pizza dough shell
cheese mixture
olive oil
mayonaise
6 or 7 slices thick cut bacon
4 cups thinly shredded iceberg lettuce
2 tomatoes diced into large pieces

Cook bacon until just barely done. Let cool and tear up in 3/4" pieces. Set aside

Brush rim of rolled out dough shell with olive oil. Spread layer of mayonaise over interior of pizza. Sprinkle with cheese mixture, making sure mayo is completely covered by cheese. Top with bacon. Bake

When pizza is done, remove from oven. Cover with shredded lettuce and top with tomato. Slice and serve.


Submitted by Pat Grace